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/tg/ - Traditional Games


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File: 18 KB, 334x173, Squig-eating.jpg [View same] [iqdb] [saucenao] [google] [report]
70741735 No.70741735 [Reply] [Original] [4plebs] [archived.moe]

It's what's fer dinna boyz!

>> No.70743292

>>70741735
What happens when humans eat them?

>> No.70743414

>>70743292
They get a squig that chest bursts out of them xenomorth style.

>> No.70743436

>>70743292
Dey turn Orky, ya git!

>> No.70743485

>>70741735
Let's 'ave a roast, boyz!

>> No.70743502

Oboy, a loaf of squig

>> No.70743707
File: 899 KB, 2524x1634, 1350816271557.jpg [View same] [iqdb] [saucenao] [google] [report]
70743707

>>70741735

>> No.70743726

Tankbusta squigs reminds me of WW2 soviet anti tank dogs, did GW get inspired from them to put into their game?

>> No.70743936

>>70741735

How does a cooked squig look like? Squig pie? squig on a stick? and is how is fungus beer made? Fermenting fungus?

>> No.70743990

>>70743707
Do girlfriend squigs exist

>> No.70744025

>>70743990

Unfortunately no, squigs are orkoid creatures and all orkoids reproduce through spores so they are all asexual.

>> No.70744213

>>70743990
Girlfriends aren't Orky ya git.

They'd get in the way of the WAAAAAAAAGH!

>> No.70744275

>>70743990
>Do girlfriend squigs exist
What are you? gay?

>> No.70744276

>>70743292
The Orks gets pissed off at their food being stolen. Especially if its a juicy squig.

>> No.70744331

>>70743936
Squigs come in all different shapes and sizes, so too are there various ways you can prepare them for consumption.

>> No.70744418

>>70743936
chopped up imagine the pieces are chicken mcnuggets.

>> No.70744842

i love squigs

>> No.70745744
File: 135 KB, 601x800, ork chef.jpg [View same] [iqdb] [saucenao] [google] [report]
70745744

>>70741735
We've got egg and squig; egg, bacon and squig; squig, bacon, sausage and squig; squig, eggs, squig, squig, sausage, and squig; squig, squig, egg and squig; squig, squig, squig, squig, baked beans, squig, squig and squig; or a Lobster Thermidor au Crevette with a Mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and squig.

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